Saturday, January 30, 2010

Salmon with Mustard Crumb Sauce and Homemade Caesar Salad

Last night I tried out some recipes from Stacey's Snacks blog. They were both very tasty. Unfortunately, I ate alone because Jeffrey was working. Cooking is so fun for me that I don't mind making dinner for just myself. My mom used to make tease me because when I lived alone I would make dinner like this most every night. I am a food snob, I won't eat normal plain food like canned soup or premade meals...haha guess I have my amazing mother to thank for that! I know most children say their mothers are the best cook, but I think most of Odessa will agree with me on this one!

Salmon with Mustard Crumb Sauce
1 pd Salmon fillet with Skin-On
2 1/2 Tb of White Vinegar
2 Tb of sugar
2 Tb of Dijon Mustard
1 1/2 tsp Dry Mustard
1/4 cup Oil
1/2 cup Panko Bread Crumbs
1/2 Tb Olive Oil
3 Sprigs Fresh Thyme (not pictured)

Mix vinegar, sugar, Dijon, dry mustard and oil.

Grease a baking dish and put salmon skin side down in the pan.Pour mustard sauce on top of the salmon.

Sprinkle thyme over mustard sauce.

Mix panko bread crumbs and oil in a bowl.Sprinkle bread crumbs on top of the salmon and press down lightly.

Bake for 20 minutes in 400 degree oven.

Homemade Caesar Salad (no raw eggs!)
Romaine Lettuce
1/2 can flat anchovies
1 heaping Tb of Mayo
Juice from half a lemon
1 Tb Balsamic Vinegar
1 small garlic clove minced
1/3 cup olive oil
Block of Parmesan

Chop anchovies very fine.

Thinly slice parmesan.

Make homemade croutons (below)
Mix all the ingredients except the oil and parmesan in a bowl.

Slowly whisk in the olive oil.

Toss the salad, dressing, parmesan, and homemade croutons.

Homemade Croutons
French Bread
Olive Oil
Garlic Powder

Dice bread and put in a bowl. (I saved half of the diced bread in the freezer for the next time)

Drizzle oil in a bowl and sprinkle garlic powder and salt over the bread. Stir.

Put bread into a baking dish.

Bake on 375 for 12 minutes or until crisp.

1 comment:

Stacey Snacks said...

Looks beautiful!
My compliments to the chef!